OS GSO ISO 1854:2010
ISO 1854:2008
Omani Standard
Current Edition
·
Approved on
31 March 2010
Whey cheese - Determination of fat content - Gravimetric method (Reference method )
OS GSO ISO 1854:2010 Files
English
14 Pages
Current Edition
Reference Language
OMR
46.38
OS GSO ISO 1854:2010 Scope
This International Standard specifies the reference method for the determination of fat content of whey
cheese.
The method is not applicable to products which do not dissolve completely in ammonia solution or which
contain free fatty acids in significant quantities.
NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant
quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low.
With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 9:2022
GSO 9:2022
Omani Standard
Labeling of prepackaged food stuffs
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
Recently Published from Food and Agriculture Sector
GSO 2850:2026
Gulf Standard
Complete chicken feed
GSO ISO 22002-6:2026
ISO 22002-6:2025
Gulf Standard
Prerequisite programmes on food safety — Part 6: Feed and animal food production
GSO EN 17504:2026
EN 17504:2022
Gulf Standard
Animal feeding stuffs: Methods of sampling and analysis - Determination of gossypol in cotton seed and feeding stuff by LC-MS/MS
GSO 2849:2026
Gulf Standard
Compound Feed for Livestock